Mexican Street Corn

Mexican Street Corn

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: Makes 6-12 Servings

INGREDIENTS

  • ½ cup Crumbled Cacique Cotija Cheese 10 oz
  • 1 cup Cacique Crema Mexicana
  • 1 (12-count) Package of Green Giant Extra Sweet Mini Ears of Corn on the Cob
  • ½ cup butter
  • Garlic salt and pepper to taste
  • Optional: lime wedges and ¼ cup chopped cilantro for garnish
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DIRECTIONS

Prep:

  • Steam corn in a steamer basket set over boiling water in a large pot for 5 minutes.

 

Combine:

  • Spread about 1 tablespoon butter evenly on each cob and season to taste.

 

Create:

  • Preheat grill to medium high.
  • Add corn cobs and grill for 5-7 minutes, turning occasionally until charred in some spots. Grill marks look great, and they give a nice smoky flavor to the corn.

 

  • To Serve: Pour Crema Mexicana generously over the corn and sprinkle with Queso Cotija. Garnish with chopped cilantro and lime wedges. For an extra kick add ground chili powder as a topping. Enjoy!